Irish potato candy is a no-bake treat filled with cream cheese and coconut flakes and then topped with cinnamon. These aren’t your regular potatoes, they are candy, and I am here for it!

I love things that have cream cheese as the main ingredient. Whether it’s sweet or savory, I am willing to try it! If you love it too, then you must try my tried and true cheesecake egg rolls, these stuffed strawberries, or these super cute and delicious mini cheesecakes!

What is Irish Potato Candy?

Fun fact about this Irish potato candy, It’s not even Irish! Nope! You may have never even heard of this candy unless you are from Pennsylvania. It originated in Philadelphia. Around the month of March, every year, it’s sold to candy makers throughout that part of the country. It’s safe for someone to assume that it’s made of potatoes if you base it on the name! Luckily, it’s made from delicious cream cheese, shredded coconut, and some cinnamon on top. If you like a Mounds bar, then you will probably like these!

You will see this recipe pop up around St. Patrick’s day, and there are many different versions of this out there to try. I personally love this cream cheese version because it’s delicious but not overly sweet. It’s a delightful treat and one that my kids not only love to eat, but they love to make! Try it out for the month of March, along with some green and festive mint brownies and a shamrock shake!

What’s IN Irish Potato Candy?

The ingredients list for Irish potato candy is short and sweet! This is a great treat to make because you probably already have all of the ingredients at home. See the recipe card at the bottom of the post for exact measurements.

• Cream Cheese: Let this sit out and get to room temperature before mixing it in so that it mixes well, without any lumps.
• Butter: I used unsalted butter at room temperature.
• Vanilla Extract: This adds a subtle but sweet flavor to the candy.
• Salt: The salt enhances all of the other flavors.
• Powdered Sugar: Using powdered sugar instead of granulated suagr allows the filling to be silky smooth. It dissolves easier and tastes delicious!
• Sweetened Flaked Coconut: This brings that delicious texture in a candy with cocolnut that we all know and love!
• Ground Cinnamon: Dip it in this to not only add a delicious contrasting flavor but this is what makes them look like potatoes!

How to Make Homemade Irish Potato Candy

This simple recipe does not take a lot of time! It takes less than 30 minutes to put these all together, and then you chill them in your fridge for another 30 minutes. Easy as pie (or candy, I should say)!

1. Beat: In a large bowl beat the cream cheese, butter, vanilla, and salt together until smooth. Scrape down the sides of the bowl.
2. Combine with Powdered Sugar: Add the powdered sugar to the mixture and beat on low speed until incorporated. Increase the speed and beat on medium for about 1-2 minutes, until smooth and fluffy. Scrape down the sides of the bowl again and add the coconut. Using the low setting on your mixer, beat until the coconut it mixed throughout.
3. Scoop and Chill: After you have mixed it then line a baking sheet with parchment paper. Then, scoop one tablespoon of the mixture at a time onto the parchment paper. Once the mixture has been all used up then chill for about 30 minutes.
4. Coat: After it has chilled in the fridge then take out the mixture and roll the scoops between your hands. Form an oblong, potato shape. Roll in the ground cinnamon until fully coated. Place the cinnamon coated candies back on the parchment and place back in the fridge to chill. Keep chilled until ready to serve.

More Homemade Candy to Try

If you came around to these Irish potato candies, then I’m sure it made you want to try and make more candy at home! Its so much better that way. Soon you will forget about store-bought candy altogether! I have some recipes that are favorites on my site that I’ve rounded up for you here. Try one or try them all. They are crazy delicious!

Desserts

Peanut Butter Pinwheel Candy

Desserts

Easy Crockpot Candy

Desserts

Homemade Reese’s Peanut Butter Cups

Desserts

Homemade Caramels

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Irish Potato Candy

Irish potato candy is a no-bake treat filled with cream cheese and coconut flakes and then topped with cinnamon. These aren't your regular potatoes, they are candy, and I am here for it! 

Course Dessert

Cuisine American, Irish

Keyword irish potato candy

Prep Time 30 minutes

Chill Time 30 minutes

Total Time 1 hour

Servings 32 Pieces

Calories 117kcal

Author Alyssa Rivers

Ingredients

• 4 Oz Cream Cheese (room temperature)
• ¼ Cup Butter (room temperature)
• 1 Teaspoon Vanilla Extract
• ¼ Teaspoon Salt
• 4 Cups Powdered Sugar
• 2 2/3 Cups Sweetened Flaked Coconut (about 7 ounces)
• 2 Tablespoons Ground Cinnamon

Instructions

• In a large bowl beat the cream cheese, butter, vanilla, and salt together until smooth. Scrape down the sides of the bowl.
• Add the powdered sugar to the mixture and beat at low speed until incorporated. Increase the speed and beat on medium for about 1-2 minutes, until smooth and fluffy. Scrape down the sides of the bowl again and add the coconut. Beat on low until all the coconut is well mixed throughout.
• Line a baking sheet with parchment and scoop tablespoons of the mixture onto the parchment until all of the mixture has been used up. Chill for about 30 minutes.
• Once chilled, roll the scoops between your hands until an oblong, potato shape is formed. Roll in the ground cinnamon until fully coated. Place the cinnamon-coated candies back on the parchment and place them back in the fridge to chill. Keep chilled until ready to serve.

Nutrition

Calories: 117kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 63mg | Potassium: 34mg | Fiber: 1g | Sugar: 17g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

This veggie power bowl makes an irresistibly healthy dinner or lunch! Serve roasted and fresh veggies with a whole grain and creamy sauce.

The bowl meal isn’t revolutionary, but dang is it satisfying! There are millions of variations, but we think there’s always room for one more idea. Introducing our easy Veggie Power Bowl! This combination of whole grain, veggies, protein and a sauce makes dinnertime delicious. This one is irresistibly good, pairing quinoa with tender roasted broccoli and cauliflower, crunchy raw veg, and finished off with a creamy pop of tahini sauce. Serve it in a shallow bowl and well, it’s swoon-worthy.

Components in this power bowl

The formula for a great power bowl pairs a few key components to make a filling, healthy meal. When you construct it, you’ll want to think about contrasts in colors, flavors, and textures. You’ll also want to make sure that you have enough protein to keep it filling! This is a vegan protein bowl that goes big on plant-based protein. Here are the components of a great power bowl, then we’ll provide more details on each below:

• Whole grain
• Veggies, ideally roasted and fresh veggies for contrasts in texture
• Protein, vegan, vegetarian, seafood or meat
• Sauce

Choosing your whole grain

In this power bowl we chose quinoa as the grain: but you can opt for whatever grain you’d like! Here are a few options:

• Quinoa is a versatile whole grain that’s actually a seed, not a grain. It’s gluten-free and relatively quick to cook (about 20 minutes total).
• Couscous is actually tiny grains of pasta: we like it because it takes 10 minutes! Use this if you have a need for speed. Keep in mind it’s not gluten-free.
• Rice is an easy gluten-free whole grain. Try our Coconut Rice or Cilantro Lime Rice.
• Farro is a chewy whole grain that’s similar to barley, but cooks faster. Keep in mind it’s not gluten-free.
• Bulgur wheat is even quicker to cook: it takes 10 minutes (also not gluten-free).

For the power bowl veggies

When you think about veggies in a power bowl, it’s all about contrasts in colors, flavors and textures! That’s why we like a combination of roasted veggies and fresh veggies if possible. The hearty, savory vibes of roasted veg against the fresh crunch of fresh can’t be beat. In this power bowl we used a favorite combo of roasted broccoli and cauliflower. Here are a few other ideas in the roasted category:

• Roasted Broccoli and Cauliflower
• Roasted Sweet Potatoes
• Roasted Brussels Sprouts
• Roasted Broccoli and Carrots
• Roasted Carrots and Onions or Roasted Peppers and Onions
• Best Roasted Vegetables

Protein in a power bowl

This power bowl is vegan, so it relies on a quick and easy plant-based protein: canned chickpeas! It’s our favorite idea for quick and easy vegan protein for a bowl meal. But there are lots of different ways to add protein here, including seafood. Here are a few protein options:

• Canned beans like Easy Canned Chickpeas, Easy White Beans, Easy Cannellini Beans or Easy Black Beans
• Lentils like Seasoned Brown Lentils, Easy French Lentils or Seasoned Black Lentils Recipe
• Tuna like canned tuna or Seared Ahi Tuna
• Salmon like canned salmon, Baked Salmon or Seared Salmon
• Shrimp like Baked Shrimp or Sauteed Shrimp

Sauces and drizzles

The best part of a power bowl? The sauce! Don’t overlook this aspect: it brings the dominating flavoring to your veggie bowl. Here we used our fan-favorite Tahini Sauce, a blend of lemon and creamy tahini that’s utterly irresistible (we think!). But there are many different options. Here are some favorite veggie bowl sauces:

• Easy Tahini Sauce or Easy Tahini Dressing
• Sesame Ginger Dressing
• Carrot Ginger Dressing
• Cilantro Lime Dressing or Creamy Cilantro Sauce
• Easy Avocado Sauce
• Creamy Salsa Dressing

And that’s it! Let us know what you think of this veggie power bowl and what you choose for your elements. We love this combination, but there are endless variations!

More veggie bowl recipes

There are so many more different veggie bowl meal ideas! Here are some favorite bowl recipes:

• Try our quick and easy Quick Hummus Bowls
• Opt for a simple Quick Burrito Bowl
• Go for a Simple Salmon Bowl or Shrimp Bowl with Cilantro Lime Rice
• Grab a Easy Rice Bowl or Easy Grain Bowl
• Try a Poke Bowl or Vegan Poke Bowl

01

Quick Burrito Bowl

02

Quick Hummus Bowls

03

Poke Bowl Recipe

04

Easy Rice Bowl

This power bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Veggie Power Bowls

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• Author: Sonja Overhiser
• Total Time: 35 minutes
• Yield: 4
• Diet: Vegan

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Description

This veggie power bowl makes an irresistibly healthy dinner or lunch! Serve roasted and fresh veggies with a whole grain and creamy sauce. See above for more ideas for protein adders.

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Ingredients

• 1 recipe Roasted Broccoli and Cauliflower
• 1 cup quinoa (or make 1 recipe Lemon Couscous or Coconut Rice)
• 15-ounce can chickpeas
• ½ tablespoon olive oil
• ¼ teaspoon kosher salt
• 3 radishes
• 1/2 kohlrabi, cut into sticks
• 1 large carrot, shredded
• 8 cups salad greens
• 1 recipe Tahini Sauce or Sesame Ginger Dressing

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Instructions

1. Start the Roasted Broccoli and Cauliflower.
2. Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. 
3. Meanwhile, prep the veggies: Drain and rinse the chickpeas, and mix them with the olive oil and kosher salt. Slice the radishes, peel and slice the kohlrabi, and shred the carrot.
4. Make the dressing: stir together the Tahini Sauce or Sesame Ginger Dressing.
5. To serve, place the greens in a shallow bowl, then top with the quinoa, roasted veggies, fresh veggies, and a drizzle of the sauce.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main dish
• Method: Roasted
• Cuisine: Vegan

Keywords: Power bowl, veggie bowl

A Couple Cooks - Recipes worth repeating.

There is terrific flavor in this Mixed Green Salad with Oranges, Cranberries and Pecans recipe.  

In this salad, dried cranberries are soaked in orange juice. This allows them to become plump and flavorful! Toasted pecans and orange segments are added in too. And it’s all tossed with a simple tangy orange vinaigrette. This is a great salad to serve all year long, and it’s a perfect addition to a Holiday Menu too.

Ingredients needed:

• oranges
• orange juice
• orange zest
• dried cranberries
• extra-virgin olive oil
• white wine vinegar
• mixed greens
• chopped pecans

How to make Mixed Green Salad with Oranges and Dried Cranberries:

The complete, printable recipe is at the bottom of this post.

The first step in making this salad is preparing the cranberries. Dried cranberries are great, but we’re going to make them more delicious! In a small saucepan, bring orange juice to a simmer. Remove from heat. Stir in the dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard the soaking juice. Now you will have lovely, plump cranberries for your salad!

The next step is preparing the vinaigrette. In a small bowl, whisk the oil, orange juice, vinegar, and orange zest to blend. Stir in the soaked cranberries. Season the dressing to taste with salt and pepper. Pour over greens and oranges in a salad bowl.

Toss the greens with the vinaigrette until everything is well-coated. Add the toasted pecans, and toss again.

How do you toast pecans?

Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and toast in the oven for 5 minutes.

What a fabulous salad!  Unlike many salads, there is no cheese in this one. You won’t even miss it. Enjoy!

Tips about using oranges:

Since you will need orange zest for the vinaigrette, don’t forget to zest the oranges before peeling them. Peel the oranges, and separate them into segments. Then carefully pull away the white pith from each segment. The oranges will taste better and look so much better in your salad if they are skinned.

Here are a few more green salad recipes you might like to try:

• Mixed Green Salad with Apple Cider Vinaigrette
• Chopped Vegetable Salad with Feta and Olives
• Kale Salad with Cranberry, Walnut and Feta
• Easy Gourmet Salad
• Mexican Chopped Salad with Honey Lime Dressing

Print

Mixed Green Salad with Oranges, Dried Cranberries and Pecans

Great fall salad recipe!

Course Salad

Cuisine American

Keyword cranberry, mixed greens, orange, pecan, salad

Prep Time 20 minutes

Cook Time 3 minutes

Total Time 23 minutes

Servings 6 servings

Calories 243kcal

Author RecipeGirl.com (adapted barely from Bon Appetit)

Ingredients

CRANBERRIES:

• 1 cup orange juice
• 6 tablespoons dried cranberries

VINAIGRETTE:

• 3½ tablespoons extra virgin olive oil
• 3 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 1 tablespoon grated orange zest

SALAD:

• 6 cups mixed greens
• 3 medium oranges (peel and white pith removed), segmented
• ½ cup chopped pecans, toasted

Instructions

PREPARE THE CRANBERRIES:

• In a small saucepan, bring the orange juice to a simmer. Remove from heat. Stir in the dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard the soaking juice.

PREPARE THE VINAIGRETTE:

• In a small bowl, whisk the oil, orange juice, vinegar, and orange zest to blend. Stir in the soaked cranberries. Season the dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving).

ASSEMBLE THE SALAD:

• Place the salad greens in a large bowl. Add orange segments. Toss with the dressing. Sprinkle in the pecans; toss again. Serve.

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 334mg | Fiber: 4g | Sugar: 20g | Vitamin A: 711IU | Vitamin C: 71mg | Calcium: 47mg | Iron: 1mg

The post Mixed Green Salad with Oranges, Dried Cranberries and Pecans appeared first on Recipe Girl®.

Let’s get one thing straight: There’s nothing on this green earth that could compel me to hide coins, plastic babies, dried beans, or any other foreign objects in an otherwise edible food product. I have far too much dental trauma to inflict that kind of chaos on others.

Right off the bat, you can probably guess that my take on King Cake, the essential Mardi Gras staple, would be far from traditional.

Enchanted by the bold contrasting colors and over-the-top presentation, I’ve long admired this New Orleans staple. Though it’s not something I encountered before going vegan, it reminded me of many things I have more experience with. Cinnamon buns, brioche, and pound cake all twisted into one flamboyant tribute to the last day of Folly, there had to be some way to bridge this culinary gap. Suddenly it hit me: This was really like Creole challah.

Sweet, tender, buttery strands of pillow-soft bread wind themselves around one another in a brilliant explosion of color. Subtle notes of cinnamon infuse each bite with a gentle warmth, while each slice is just a little bit different. Some have a stronger floral flavor from ube extract, others bring more of turmeric’s sunny glow to the fore, while others balance the natural bitterness of matcha for a satisfying contrast. Together, they create a vibrant harmony in purple, gold, and green.

One fateful Mardi Gras parade in 1892 was dubbed “The Symbolism of Colors,” which forever set and attributed deep importance to this bold palate. Purple represents justice, gold stands for power, and green is for faith. For all the pageantry and costuming, it’s hard to imagine such a celebration decked out in any other hues.

Until I can enjoy the genuine article, let the good times roll with with this kaleidoscopic loaf that blurs the line between side dish and dessert. You could just as happily serve it alongside a festive dinner, slathered with soft vegan butter, or for a final course, toasted and topped with ice cream. If you can hold off until breakfast, it also makes for the most incredible French toast you’ve ever stuck a fork into.

Hey, they don’t call it “Fat Tuesday” for nothing. Might as well make it count!

Yield: Makes 2 Smaller Loaves or 1 Large Loaf; About 18 - 24 Servings

King Cake Challah

Infused with a gentle cinnamon undertone, this buttery, soft bread could easily be served for breakfast, as a side with dinner, or even dessert. Natural colors tint those gold, green, and purple stripes while adding even more brilliant flavor.

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 2 hours 3 seconds

Total Time 3 hours 5 minutes 3 seconds

Ingredients

• 1 (1/4 Ounce) Packet (2 1/4 Teaspoons) Active Dry Yeast
• 1 1/2 Cups Warm Water
• 1/2 Cup Granulated Sugar
• 1 Cup Pumpkin Puree
• 1/3 Cup Olive Oil
• 2 Tablespoons Maple Syrup
• 6 1/2 - 7 Cups All-Purpose Flour, Plus More as Needed
• 2 Tablespoons Vital Wheat Gluten
• 1 Teaspoon Ground Cinnamon
• 1 1/2 Teaspoons Salt
• 1 Tablespoon Matcha
• 1 1/2 Teaspoons Ground Turmeric
• 1/2 Teaspoon Ube Extract
• 1/4 Cup Aquafaba
• Sprinkles or Edible Glitter (Optional)

Instructions

1. In the bowl of your stand mixer, combine the yeast with the warm water and the sugar. Let stand for 5 - 10 minutes, until the mixture becomes lightly frothy. Add the pumpkin puree, oil, maple syrup, stirring lightly to combine.
2. Mix together 6 1/2 cups of flour with the vital wheat gluten, cinnamon, and salt. Add it to the bowl full of wet ingredients, install the dough hook, and begin mixing on low speed. Pause to scrape down the sides of the bowl as needed to get everything incorporated. It may take a few minutes, but be patient!
3. Continue mixing with the dough hook, allowing it to knead for 6 - 8 minutes. It should become smooth an elastic, remaining a bit tacky but not downright sticky. Incorporate additional flour as needed.
4. Divide the dough equally into 3 parts. It's helpful if you weigh them out using a food scale to ensure consistency. Return one of the balls to the mixing bowl and add the matcha. Knead with the dough hook for another 5 - 8 minutes, pausing to scrape down the sides and hook thoroughly, until the color is evenly dispersed throughout. Transfer to a lightly greased bowl and cover with a kitchen towel or plastic wrap.
5. Clean out the bowl and dough hook to prevent the colors from transferring. Repeat this same process for both the turmeric and ube extract. Once you have 3 separate balls, brightly colored with yellow, green, and purple, let them rise in a warm place for 1 1/2 - 2 hours, until roughly doubled in volume.
6. Punch down the dough, cut each color into half, then roll each piece into long, smooth strands on a lightly floured work surface. The ube dough in particular tends to get a bit sticky, so don't be afraid to add more flour as needed. The exact length isn't as important as the fact that they match, though I like to aim for somewhere around 1 1/2 - 2 feet long.
7. You can either make two smaller, 3-strand braided challahs or 1 large, 6-strand braided challah. My best advice for shaping is to consult YouTube, because I have a very hard time describing the process and I'm certainly no master of it myself!
8. Once braided, gently transfer the loaf or loaves onto a sheet pan lined with parchment paper or a silicone baking mat. Brush generously with aquafaba to cover the entire exposed surface.
9. Preheat the oven to 350 degrees, allowing the bread to rise for at least 30 minutes while it comes up to temperature. Bake for about 30 - 35 minutes for two small loaves, or 35 - 40 minutes for one large loaf; until the top is gently golden all over.
10. Cool on a rack until at room temperature before topping with edible glitter or sprinkles, if desired. To serve, cut into generous slices or just pull apart into chunks.

Notes

Adapted from Nava Atlas' Recipe for Vegan Challah

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Bob's Red Mill, Vital Wheat Gluten Flour, 20 oz (567 g)
• 
  Frontier Co-op, Organic Curry Powder, With Coriander, Turmeric & Mustard, 1.90 oz (54 g)
• 
  Wilderness Poets, Organic Ceremonial Matcha, 1 oz (22 g)

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 139mgCarbohydrates: 88gFiber: 7gSugar: 6gProtein: 26g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post King Me appeared first on BitterSweet.

Truly not sure if there is anything more fun than turning classic sandwiches into casseroles! Fine, in re-reading that sentence, it’s fair to question our fun-scale, but what we need you to understand here is that this strange, wonderful, cheesy, buttery, bready pan of nostalgic goodness is just an A+ very good time and we’re not sorry about it.

Hunks of butter-soaked pumpernickel bread that crisp in the oven, long pulls of Swiss cheese at every turn, tender corned beef tucked in and around with Thousand Island sauciness. Of course, there’s tangy briney sauerkraut throughout because all Reuben promises are kept here, in every scoopy bite.

Ingredients To Make The Tastiest Reuben Casserole

There is some truly captivating and intense debate around the origins of the Reuben sandwich. Like, did you know there was even such a thing as the “National Sandwich Idea Contest?!” Because there is, and the Reuben won it. (Obviously, because it is made of magic.) Omaha vs. NYC? Deli orders for actresses or grandpa recipes for card players? If you’re into fun and somewhat heated sandwich history discussions – and who isn’t – we recommend this Saveur article for a deep dive!

Just to note, nobody is heatedly discussing the origin of making this sandwich in casserole form. An arguably strange and wonderful thing to do! Do we…do we start a National Ideas for Turning Sandwiches Into Scoopy Casseroles contest? Could we make that a thing?!

Regardless, you need all the signatures:

• pumpernickel bread & butter
• sauerkraut
• Swiss cheese
• Thousand Island dressing
• corned beef
• some onion, caraway seeds, and fresh parsley

How To Make a Reuben Casserole

A Reuben in and of itself is a distinguished mess, they’re supposed to be. With the stacks of corned beef and the big pulls of cheese, and then you have to catch the sauerkraut spilling over the sides and hello, drips on drips on drips of that Thousand Island…what we’re saying is, a baking dish is a perfect solution here.

1. Bread & butter. Toss bread cubes with melted butter in a bowl. Then, layer half of the bread/butter mixture on the bottom of the baking dish and bake to crisp up.
2. Sauerkraut. Combine the sauerkraut, onion, parsley, and caraway seeds.
3. Corned beef & Swiss After you’ve removed the dish from the oven, start layering in this very important order: sauerkraut, Swiss, 1000, corned beef, Swiss, sauerkraut, 1000, Swiss, and finally the remainder of bread cubes and bake!
4. Thousand Island. Drizzle with a little more dressing (never enough) and parsley.

Now start scooping, pals! What a treat.

What To Serve Alongside This Casserole

Other than a side of high-fives because you made this weird, wonderful, delicious pan of yum, you might also consider this simple green salad. As long as your oven is on anyway, you could certainly just roast up some vegetables, maybe some crisp roasty broccoli or cauli? Oh oh! Are sweet potato fries on the menu? Doesn’t that sound fun?!

Or if you’re the childhood version of a certain head creator here at Pinch of Yum, you’d ask for it served with a tall glass of milk on your birthday. (Because that is a very normal kid birthday meal request 😂.)

Reuben Casserole: Frequently Asked Questions

Reuben Casserole

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• Author: Eman @ Pinch of Yum
• Total Time: 1 hour
• Yield: 6-8 servings

Print Recipe

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Description

This Reuben Casserole is a classic sandwich-turned-casserole situation and you don’t want to miss it! Butter-soaked pumpernickel bread, pulls of Swiss cheese, tender corned beef, briney sauerkraut, and lots of Thousand Island sauciness. Let’s dive in! 

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Ingredients

Units

Reuben Casserole:

• 10–12 slices rye or pumpernickel bread, cubed (about 4–5 cups)
• 1/2 cup butter, melted
• 1 pound of sauerkraut, drained
• 1/2 cup fresh parsley, chopped (and a little more for topping)
• 2 teaspoons caraway seeds
• 3 cups Swiss cheese, shredded
• 1 cup reuben sauce
• 1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef)

Reuben Sauce (VERY delicious): 

• 1 cup mayo
• 1/4 cup ketchup
• 2 teaspoons horseradish
• 2 teaspoons Worcestershire
• 1 teaspoon sriracha
• 1/2 teaspoon paprika
• 1 small shallot, grated or minced
• salt to taste

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Instructions

1. Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.
2. Whisk ingredients for the reuben sauce; taste and adjust.
3. In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.
4. Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.
5. Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.
6. Drizzle with sauce, sprinkle with parsley, and serve!

Notes

This recipe will also work with store-bought Thousand Island dressing! That’s actually how my mom always made this growing up. I like to do it with the homemade reuben sauce (as written), but either can work!

If you’d like to do this in a 8×8 square baking dish, just halve all of the ingredients.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Bake
• Cuisine: American

Keywords: reuben casserole, reuben sandwich, casserole recipe

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More Casserole Favorites

• Everybody’s Favorite Corn Casserole (with bursty bites of cream-style corn)
• Creamy Chicken Quinoa and Broccoli Casserole (real food meets comfort food)
• Chicken Enchilada Casserole (just five simple ingredients)

The post Reuben Casserole appeared first on Pinch of Yum.